GOOD EATS
Pop Up a Movie Night
I nvite your friends and neighbors over, spread out some comfy seating and dim the lights. We all
know that August is the time when “summer boredom” hits. So, why not try something new like
hosting an end-of-summer movie night in the comfort of your own home or on a projector in the
yard? Of course, tasty snacks only add to the fun.

Light and airy popcorn is a movie watching staple and one you can feel good about eating. At only 30
calories per cup, whole-grain, freshly popped popcorn is naturally low in fat and calories, non-GMO,
gluten-free, contains no artificial additives or preservatives and is sugar-free.

Enjoyed a handful at a time or as part of creative, flavorful snack recipes – like Popcorn Pepperoni
Pizza Dippers, Sweet and Salty Popcorn Party Mix and Truffle Popcorn – popcorn offers plenty of
versatility to fit nearly any theme.

Popcorn Pepperoni
Pizza Dippers
Yield: 16 squares
Nonstick cooking spray
2
eggs ½ cup tomato and basil
reduced-fat cooking
cream 1 tablespoon grated
parmesan cheese
⅛ teaspoon coarse ground
black pepper
10 cups popped popcorn
1 cup shredded mozzarella
cheese ⅓ cup thinly sliced
pepperoni, coarsely
chopped marinara sauce, for dipping
Heat oven to 350 degrees.

Spray 8-inch square baking
pan with nonstick cooking
spray. In large bowl, whisk eggs,
cooking cream, parmesan
cheese and black pepper. Stir
in popcorn, mozzarella cheese
and pepperoni.

Spread mixture in prepared
pan, patting down with spatula
or spoon.

Bake about 15 minutes until
set and lightly browned. Let
sit 5 minutes. Cut into 16 bars.

Serve warm with marinara
sauce. ISTOCK/GETTY IMAGES PLUS/
CHILD: MAX-KEGFIRE;
TRUFFLE OIL: PICTUREPARTNERS
Sweet and Salty
Popcorn Party Mix
Yield: 14 cups
10 cups popped popcorn
2 cups miniature pretzel
twists 1
cup pecans
1
cup peanuts
2 cups rice, wheat or corn
cereal squares
½ cup butter (1 stick)
½ cup packed brown sugar
¼ cup corn syrup
½ teaspoon baking soda
Heat oven to 300 degrees.

In large bowl, combine
popcorn, pretzels, pecans,
peanuts and cereal squares;
set aside.

In medium saucepan over
medium heat, heat butter,
brown sugar and corn syrup.

Stir mixture until it begins to
boil. Boil 3 minutes without
stirring. Remove from heat
and stir in baking soda. Note:
Mixture will foam.

Pour syrup over popcorn
mixture and stir until evenly
coated. Pour mixture onto
large, rimmed baking sheet
or roasting pan. Bake 30
minutes, stirring twice during
baking. Stir mixture several
times as it cools. Store in
airtight container.

In large, heavy-bottomed pot
with lid, combine olive oil and
1 tablespoon truffle oil. Add
about three popcorn kernels.

Heat medium-high until one
kernel pops. Add remaining
popcorn kernels; cover.

Once corn begins to pop,
shake pot constantly over heat.

When popping slows,
remove pot from heat and
transfer popcorn to large
serving bowl.

Melt butter and mix in
remaining truffle oil. Pour
mixture over popcorn; toss.

Sprinkle parmesan cheese,
salt and pepper over popcorn;
toss to distribute evenly.

Serve immediately or store
in airtight container. ■
Find more recipes perfect
for serving at your next movie
night at popcorn.org.

— Family Features
Truffle Popcorn
Yield: 10 cups
1 ½ tablespoons olive oil
1 tablespoon, plus 2
teaspoons, white truffle
oil, divided
½ cup popcorn kernels
1
tablespoon butter
3 tablespoons shredded
parmesan cheese
½ teaspoon sea salt
freshly ground black
pepper WashingtonFAMILY.com 33